Black Rice & Sesame Salmon Salad

sesame salmon

I used black sesame seeds, so it’s a bit of a Where is Wally situation.

  • 1 salmon fillet
  • small handful (toasted) sesame seeds
  • sesame oil
  • 2 big handfuls salad
  • 2 tbsp soy sauce
  • 4 tbsp lemon juice
  • 1 tbsp fish sauce
  • half a cup cooked black rice
  • 2-3 mace flowers (or pinch of nutmeg)
  • 2 tbsp mayonaise (optional)
  • 1 tsp miso paste (optional)
  • fresh basil

Mix miso paste and mayonaise until smooth, set aside.

Cut salmon into bite-size pieces and roll in (toasted) sesame seeds. Salt, fry on medium high heat in sesame oil (make sure not to overcook the salmon). Arrange on top of a simple green salad and half a cup of black rice flavoured with mace flowers or nutmeg.

For the dressing, mix soy sauce, lemon juice and fish sauce with 1 tbsp water and deglaze the hot pan with it right after you’ve taken out the salmon. Drizzle over salad. Serve with miso-mayo (which I cleverly forgot in the kitchen so not featured on the photo. If you have any left over, which you won’t, try it with okonomiyaki or plain simple crudités to dip in).

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